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How Do I Upload An Avatar?

IndiaEileen

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IndiaEileen Newbie
IndiaEileen
Posted

I simply can't figure this one out. Halp? :)

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Razzle Dazzle Brazell Enthusiast
Razzle Dazzle Brazell
Posted

I simply can't figure this one out. Halp? :)

At the top of the screen in the green box, click on your display name. On the drop down menu, select "Settings". When the page loads you will need to click on the header that says "profile". In the margin it will say "change avatar". Then you can use one on the forum or use the uploader to choose from your gallery. Comment if u are still having difficulty. Good luck.

bartfull Rising Star
bartfull
Posted

I couldn't do it either. I tried a long time ago and it didn't take. But NOW, I can't even click on my settings. The drop down menu doesn't work when I mouse over it anymore. I have to click on my name to get it to even show up but of course that takes me to my page.

Razzle Dazzle Brazell Enthusiast
Razzle Dazzle Brazell
Posted

I couldn't do it either. I tried a long time ago and it didn't take. But NOW, I can't even click on my settings. The drop down menu doesn't work when I mouse over it anymore. I have to click on my name to get it to even show up but of course that takes me to my page.

Oh wow. Hmm. I use a tablet and dont have problems except it is sometimes hard to get signed back in because of the "code on code" thing. That green box is right on top of the celiac.com logo and my tablet always tries to click on that instead of the sign in link. Wish i could help lol. I guess thats something only Scott can deal with.

psawyer Proficient
psawyer
Posted

Click on your name (or your existing avatar) to get to your profile. Once there, look on the left side for options. Choose "Change Avatar" (fifth one down). Click.

The page will show your current avatar (if you have one) and will offer options.

You can upload an image from your computer by clicking the "Choose File" button, or you can select an avatar from our pre-installed library of images.

If you upload from your computer, you may need to resize the file. The board will automatically resize the image in terms of pixels, but there is a limit on the number of bytes you can send. The raw image must not exceed 50 Kb.

bartfull Rising Star
bartfull
Posted

Thank you. I now look like a guitar! :D

IndiaEileen Newbie
IndiaEileen
Posted
  • Author

Thanks dudes, I got it! :D

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      How Come Gluten Didnt Bother Me In Italy

      By Theresa2407 · Posted

      Maybe you have a low  intolerance to Wheat.   Rye, Barley and Malt are the gluten in Celiac disease.  It has always been stated Wheat and Gluten, not just a Wheat intolerance.  Barley will keep me in bed for (2) weeks.  Gut, Migrains, Brain fog, Diahrea.  It is miserable.  And when I was a toddler the doctor would give me a malt medicine because I always had Anemia and did not grow.  Boy was he off.  But at that time the US didn't know anyone about Celiac.  This was the 1940s and 50s.  I had my first episode at 9 months and did not get a diagnosis until I was 50.  My immune system was so shot before being diagnoised, so now I live with the consequences of it. I was so upset when Manufacturers didn't want to label their products so they added barley to the product.  It was mostly the cereal industry.  3 of my favorite cereals were excluded because of this. Malt gives me a bad Gut reaction.
    • Gigi2025
      How Come Gluten Didnt Bother Me In Italy

      By Gigi2025 · Posted

      Thanks much Scott.  Well said, and heeded.   I don't have Celiac, which is fortunate.
    • Scott Adams
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      By Scott Adams · Posted

      Do you have the results of your endoscopy? Did you do a celiac disease blood panel before that?  Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
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      By Scott Adams · Posted

      It is odd that your Tissue Transglutaminase (TTG) IgA level has bounced from the "inconclusive" range (7.9, 9.8) down to a negative level (5.3), only to climb back up near the positive threshold. This inconsistency, coupled with your ongoing symptoms of malabsorption and specific nutrient deficiencies, is a strong clinical indicator that warrants a more thorough investigation than a simple "satisfactory" sign-off. A negative blood test does not definitively rule out celiac disease, especially with such variable numbers and a classic symptomatic picture. You are absolutely right to seek a second opinion and push for a referral to a gastroenterologist. A biopsy remains the gold standard for a reason, and advocating for one is the most direct path to getting the answers you need to finally address the root cause of your suffering. Here is more info about how to do a gluten challenge for a celiac disease blood panel, or for an endoscopy: and this recent study recommends 4-6 slices of wheat bread per day:    
    • Scott Adams
      How Come Gluten Didnt Bother Me In Italy

      By Scott Adams · Posted

      There is a distinction between gluten itself and the other chemicals and processing methods involved in modern food production. Your experience in Italy and Greece, contrasted with your reactions in the U.S., provides powerful anecdotal evidence that the problem, for some people, may not be the wheat, but the additives like potassium bromate and the industrial processing it undergoes here. The point about bromines displacing iodine and disrupting thyroid function is a significant one, explaining a potential biological mechanism for why such additives could cause systemic health issues that mimic gluten sensitivity. It's both alarming and insightful to consider that the very "watchdog" agencies meant to protect us are allowing practices banned in many other developed countries. Seeking out European flour and your caution about the high-carb, potentially diabeticgenic nature of many gluten-free products are excellent practical takeaways from your research, but I just want to mention--if you have celiac disease you need to avoid all wheat, including all wheat and gluten in Europe.
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